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Recipe Provided By
Alexis deBoschnek
Ingredients
- 1 pound ground American Lamb
- 3 cups Mexican blend shredded cheese
- Olive oil
- 1 bag (12-ounce) tortilla chips
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1-1/2 teaspoons Kosher salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 4 scallions, thinly sliced on the bias
- 2 radishes, thinly sliced
- Banana peppers
- Cilantro
- Sour cream
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large pan over medium high heat. Once the oil is heated, add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the salt, garlic, cumin and paprika; stir until aromatic, about 1 minute. Add the lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. Remove pan from the heat. Spread half the tortilla chips on a rimmed sheet tray. Top with 1-1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese and remaining lamb. Bake until the cheese has melted, about 5 to 7 minutes. Remove from oven. Top with scallions, radishes, banana peppers, cilantro and sour cream; serve immediately.
Note: The USDA recommends that ground lamb reach internal temperature of at least 160 degrees F.
